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Categories:
lean ground beef onion tomatoes tomato puree kidney beans Worcestershire sauce bitters garlic red pepper bay leaves chili powder ground coriander ground cumin thyme oregano fresh basil
Viewed: 68 - Published at: a year agoIngredients
- 2 lbs lean ground beef
- 1 large onion, chopped
- 1 (28 ounce) can tomatoes
- 1 (15 ounce) can tomato puree
- 2 (15 1/2 ounce) cans kidney beans, drained and rinsed
- 3 tablespoons Worcestershire sauce
- 3 tablespoons Angostura bitters
- 18 ounces good quality beer
- 4 -5 cloves garlic, pressed or smashed
- 14-12 teaspoon red pepper flakes
- 2 bay leaves
- 1 tablespoon chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon thyme leaves
- 1 teaspoon oregano leaves
- 1 tablespoon fresh basil, chopped
Method
- Crumble beef into a 5 to 6 quart pot and cook, stirring, until browned.
- Add onion and cook until soft.
- Drain off grease.
- Stir in tomatoes and their liquid, tomato puree, kidney beans, Worcestershire sauce, bitters, beer, garlic, red pepper flakes, Bay leaf, chili powder, coriander, cumin, thyme, oregano, and basil.
- Bring to a boil; reduce heat and simmer, uncovered, stirring occasionally, until chili is thick, about 2 hours.
- Taste seasoning and remove Bay leaves.
- Ladle into bowls and pass cheddar cheese, sour cream, and onions to spoon over individual servings.
